Note: If you follow me on twitter, you’ll know that this cheesecake met its untimely demise when it hit the pavement on my way to work yesterday morning. It was so sad, and (I admit) tragically funny. What makes it worse is that I had made a mini one for myself so I know how good it tastes. There’s more to the story – perhaps one day when I’m over the sting of wasted dessert, I’ll share. But there sure were some disappointed people at work yesterday.
I’m just going to come out and admit it – I’m not a huge fan of pumpkin pie. I know, crazy right? I think it’s psychological – the whole it’s a vegetable (I know, it’s technically a fruit, but come on) but it’s sweet, etc. etc. But if you throw cheesecake into the mix, well now – that’s a different story. And if you put praline topping on top of the whole shebang – ok, NOW we’re talking. My second Thanksgiving recipe post for pumpkin praline cheesecake is a little more time intensive, but its actual steps are quite simple. Let’s get started, shall we?
You will need:
2 cups crushed graham crackers (approx. 9 large graham crackers)
1 stick unsalted better, melted
3 tbsp cup sugar
3 8-oz packages cream cheese, softened
1.25 cups sugar
1 tsp vanilla extract
1 15-oz can pumpkin pie filling
1.5 cups chopped pecans
0.5 cups dark brown sugar, packed
3/4 cups heavy whipping cream
1 tbsp butter, unsalted
3/4 tbsp vanilla extract
1/8 tsp salt
1. Preheat oven to 350 degrees and line bottom of 9-inch springform pan with parchment paper. Coat paper and sides with butter.
2. Combine crushed graham crackers with melted butter and sugar. Press into bottom of pan.
1. Beat cream cheese with electric mixer until fluffy, about 1 minute. Add sugar and vanilla and beat until smooth.
2. Add eggs one by one, beating after each addition.
3. Separate approximately 1/3 of cream cheese mixture into separate bowl. Fold pumpkin into this bowl until incorporated.
4. Pour plain cream cheese mixture over crust. Carefully layer pumpkin cream cheese mixture on top.
5. Boil 8 cups of water. Place springform pan in larger pan, filling larger pan with enough boiling water to reach halfway up the sides of the springform (I wrap foil around the bottom of the springform to prevent leaks).
6. Bake for 75 minutes, or until edges are firm and the center 3 inches or so are still slightly wobbly. Cool on wire rack for 1 hour, then chill, covered in fridge for at least 4 hours. Overnight is even better. (That’s why I’m posting this recipe on Tuesday!)
1. Preheat oven to 350 degrees. Toast pecans in pre-heated oven for 8 minutes.
2. Combine brown sugar, cream and butter over medium heat. Boil for 2 minutes, stirring occasionally.
3. Turn off heat and add vanilla, pecans and salt to mixture. Let cool (approx 20 minutes)
4. Pour topping over chilled cheesecake and serve immediately!
Have you ever dropped a dessert? (gah! I’m over it, really.)